Success! I have made lots of pots of quince jelly. Shared the rest of the fruit with other staff members who have also made jelly and membrilo. The jelly is a beautiful colour and smells flowery - tastes good too!
I made quince jelly last year, but haven't eaten much of it, and now we have lots of quinces again!! I put one in with apple crumble which was nice - it is quite an intense flavour so I prefer it mixed with apple rather than on its own.
Quince jelly makes an excellent alternative to cranberry sauce or redcurrant jelly & we always have it with roast pork. Delicious with all hot and cold meats (except perhaps beef) - whether on the side or spread in butties. Also good with strong cheddar style cheeses and pates.
I always stir some into any pork casserole style dishes I am making or when I want a little extra sweetness or zip in gravy.
I don't peel or core mine for jelly (too much like hard work) - I just wash & chop them.
I do, however, peel and slice a few for the freezer as a couple of slices added to apple pie, crumble or sauce perfumes & lifts the whole dish.
Apparently quinces used to be placed in linen cupboards to scent the linen & a few left to soften in bowls makes a cheap form of pot pourri.
Lovely versatile fruit - just wish mine didn't have pear brown spot!
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
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Success! I have made lots of pots of quince jelly. Shared the rest of the fruit with other staff members who have also made jelly and membrilo. The jelly is a beautiful colour and smells flowery - tastes good too!
I made quince jelly last year, but haven't eaten much of it, and now we have lots of quinces again!! I put one in with apple crumble which was nice - it is quite an intense flavour so I prefer it mixed with apple rather than on its own.
Sorry - have only just seen this thread.
Quince jelly makes an excellent alternative to cranberry sauce or redcurrant jelly & we always have it with roast pork. Delicious with all hot and cold meats (except perhaps beef) - whether on the side or spread in butties. Also good with strong cheddar style cheeses and pates.
I always stir some into any pork casserole style dishes I am making or when I want a little extra sweetness or zip in gravy.
I don't peel or core mine for jelly (too much like hard work) - I just wash & chop them.
I do, however, peel and slice a few for the freezer as a couple of slices added to apple pie, crumble or sauce perfumes & lifts the whole dish.
Apparently quinces used to be placed in linen cupboards to scent the linen & a few left to soften in bowls makes a cheap form of pot pourri.
Lovely versatile fruit - just wish mine didn't have pear brown spot!